Begin by thoroughly cleaning the fresh mussels. Remove any beards and scrub the shells under cold running water to eliminate sand and grit. In a large pot, steam the mussels with minimal water over medium heat for about 5-7 minutes, or until the shells open. Discard any that remain closed, then let them cool slightly before carefully removing the top shells, leaving the mussel meat intact.

In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once melted, add 2-3 cloves of minced garlic and sauté for 1-2 minutes until fragrant and tender but not browned. Gradually stir in 3 tablespoons of breadcrumbs, cooking for another minute to create a toasty flavor. Slowly whisk in 1 cup of milk, seasoning with salt, and stir until the mixture thickens, about 5-7 minutes, before setting it aside.

Preheat your oven to 355°F (180°C). Place the mussel shells on a baking tray, ensuring they are stable and not spilling over. Carefully spoon the creamy garlic béchamel into each shell, generously filling them with the sauce. Sprinkle an ample layer of quick-melt cheese on top of each filled mussel, ensuring an even covering for that perfect melty finish.

Once your oven is preheated, transfer the baking tray with the assembled Stuffed Baked Mussels into the oven. Bake for 10-15 minutes, or until the cheese is beautifully melted and has a light golden brown color on top. Keep a close eye to avoid over-browning while you savor the smells wafting from the oven.

Carefully remove the stuffed mussels from the oven and let them cool for a few minutes. Serve hot, garnished with lemon wedges for an extra zing.